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English Food Recipes

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English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and gamepies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, theForme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon."^[1]

Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curriesfrom the Indian subcontinent, and stir-fries based on Chinese and Thai cuisine. French cuisine and Italian cuisineare also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots insustainable rural agriculture.

A light breakfast might consist of breakfast cereal, muesli, boiled or scrambled eggs, toast and conserves or sometimes poached kippers. Continental breakfasts and porridge are also eaten. In the 18th and 19th centuries, the upper classes ate elaborate breakfasts including such dishes as kedgeree and devilled kidneys. Now, the substantial breakfast is the full English breakfast or 'fry-up'.

A traditional full English breakfast includes bacon (traditionally back bacon, less commonly streaky bacon), poached, fried or scrambled eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter, sausages, baked beans andblack pudding, usually served with a mug of tea. It can even be a multi-course meal, with lighter breakfast ingredients such as fruit or cereal being eaten as a starter to the fry-up. As nearly everything is fried in this meal, it is commonly called a "fry-up". When an English breakfast is ordered to contain everything available it is often referred to as a Full English, or a Full Monty. Full English breakfasts are usually consumed in the home on non-working days, when there is enough time to prepare them, or at a hotel or cafe. They can also be enjoyed at lunchtime or as a late supper. Some eateries specialise in the "all day breakfast", and serve almost nothing else.

It is a widespread stereotype that the English "drop everything" for a teatime meal in the mid-afternoon. This is no longer the case in the workplace, and is rarer in the home than it once was. A formal teatime meal is now often an accompaniment to tourism, particularly in Devon and Cornwall, where comestibles may include scones with jam and clotted cream (together known as a cream tea). There are also fairy cakes, simple small sponge cakes which can be iced or eaten plain. Nationwide, assorted biscuits and sandwiches are eaten. Generally, however, the teatime meal has been replaced by snacking, or simply dispensed with.

The Sunday roast was once the most common feature of English cooking. It is traditionally eaten every Sunday. It includesroast potatoes accompanying a roasted joint of meat such as beef, lamb, pork, duck or chicken and assorted other vegetables, themselves generally boiled and served with a gravy or roasted with the meat in its juices, which are then used as or added to the gravy. Sauces and jellies are chosen depending on the type of meat: horseradish or various mustards for beef, mint sauce or redcurrant jelly for lamb, apple sauce for pork and cranberry sauce for turkey. Yorkshire puddingnormally accompanies beef (although traditionally served in Yorkshire as a starter, from the days when meat was scarce so was served first as a "filler" ^[18]), sage and onion stuffing for pork and usually parsley stuffing for chicken. Gravy is made fromgiblets or the meat juices in the pan by adding water, stock or wine.

Game meats such as venison and pheasant which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by celebrity chefs, although they are not usually eaten frequently in the average household. Game is only available from September to February unless farmed.

The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife's practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily assembled meal. Sunday was once the only rest day after a six-day working week; it was also a demonstration that the household was prosperous enough to afford the cost of a better than normal meal.

An elaborate version of the roast dinner is traditionally eaten at Christmas, with almost every detail rigidly specified by tradition. Since its widespread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens's time.^[19] This is served with the usual accompaniments, as well as trimmings such as pigs in blankets, sausagemeat and sometimes Yorkshire pudding. Before the period of cheap turkeys, roast chicken would be more common than goose although chicken was still a once a year treat until the 1950s, goose being unsuitable for small groups of diners.^{[citation needed]} Today goose is still occasionally eaten at Christmas, traditionally served with roast apples stuffed with sausagemeat.

Traditional desserts are generally served hot and are highly calorific. There are a number are variations on suet pudding, and "pudding" is the usual name for the dessert course in England.

Suet puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding are based on bread.Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding. Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other traditional hot desserts include apple pie, treacle tart, Gypsy tart. Eton mess andtrifle are served as cold desserts.

There is also an elaborate dried fruit–based Christmas pudding, and the almond-flavoured Bakewell tart originating from the town of Bakewell. Banoffee pie, now known internationally, was invented by a Sussex restauranteur in the 1970s.

Traditionally, many desserts are accompanied by custard or cream, clotted or whipped.

For much of the 20th century Britain had a system where fresh milk was delivered to the doorstep in reusable glass bottles in the mornings, usually by electric vehicles called "milk floats", though it has now been largely replaced by supermarket shopping. Some areas of the country still, however, enjoy door to door fresh milk to this day.

Dandelion and burdock was originally a lightly fermented beverage similar to root beer. Later versions were more artificially made and alcohol free. Soft ginger beerwas popular from the late 19th to mid 20th century. Tizer and Lucozade are British carbonated drinks, the latter marketed as an energy drink. Lemonade generally refers to a clear, fizzy beverage in the UK. International brands of cola and energy drinks have become popular since the late 20th century.

Barley water, usually flavoured with lemon or other fruit, is a traditional British soft drink. It is made by boiling washed pearl barley, straining, then pouring the hot water over the rind and/or pulp of the fruit, and adding fruit juice and sugar to taste, although ready-made versions are usually consumed.

Squashes and cordials are an alternative to carbonated beverages. They are a non-alcoholic concentrated syrup that is usually fruit-flavoured and usually made from fruit juice, water, and sugar, which needs to be "diluted to taste" before drinking. Some traditional cordials also contain herbal extracts, most notably elderflowerand ginger.

Pakistani Food Recipes Images Pictures Chicken Biryani Names Recipes in Urdu Chicken Dishes Recipes in English Menu